Coffee #1

Roaster: Seven Seeds, Melbourne, Australia

Station: Kefyalew Deressa Tulu
Origin: Ethiopia, Gera
Process: Washed
Varietal: 74110, 74165, Landrace
Roast Date: 26/09/22
Flavour Notes: Cherry Blossom, Orange, Marshmallow
Price Per Serving: £10

Seven Seeds are one of the most respected roasters in Australia, with their coffee found in many top cafes across Melbourne. 

This coffee is from Kefyalew Tulu’s mill, which is based in the Gera region, very close to the world famous Nano Challa mill. This year marks the first time Kefyalew has exported coffee. Seven Seeds are one of only three roasters internationally to purchase this lot.

Coffee #2

Roaster: Manhattan, Rotterdam, The Netherlands

Farm: El Vergal, "Queen"
Origin: Colombia, Tolima
Process: Carbonic Maceration
Varietal: Gesha
Roast Date: 20/02/23
Flavour Notes: Raspberry, Passionfruit, Marzipan
Price Per Serving: £13

The story of the two brothers beginning in coffee is quite unusual. Their farm El Vergel was primarily a vegetable farm prior to entering the coffee world. Around ten years ago Elias expressed interest in segregating a portion of their farm to try and grow coffee. Interestingly enough somehow Elias got his hands on some incredibly unique coffee saplings.

The processing goes as follows.

72 hours of Carbonic Maceration fermentation submerged with java Lixiviates (the liquid aftermath of coffee fermentation), followed by 24 hours of aerobic fermentation submerged with lactosbacillus bacteria. The coffee is then dried slowly at with varying humidities to control the moisture content. 

Tasting like raspberry, passionfruit, and marzipan. It's a sweet fruit bomb not to miss!

Coffee #3

Roaster: Special Guests, London, UK

Farm: Narsha Gesha Village
Origin: Ethiopia, Bench Maji Żonę
Process: Natural
Varietal: Gesha
Roast Date: 29/03/23
Flavour Notes: Orange Blossom, Pink Grapefruit, Apricot
Price Per Serving: £13

Gesha Village is a world-renowned coffee producer and recognised globally for the level of coffee produced. The coffee grows amongst the forest, shaded by the natural canopy, which encourages a diverse ecosystem of natural flora and fauna. Amongst the trees, they grow a 3 varieties, Gori Gesha, Illubabor Forest and, this one, Gesha 1931.

Gesha Village is divided in to 8 different zones, each with unique characteristics - Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya. This lot comes from the Narsha block, which is the smallest block of the farm at a size of 5.3 hectares and gets its name from an indigenous tree in the area.

In the cup you'll find flavour notes of orange blossom, apricot and pink grapefruit. It's complex, floral and extremely clean.

Coffee #4

Roaster: Proud Mary, Melbourne, Australia

Farm: Finca Licho
Origin: Costa Rica, West Valley
Process: Natural 
Varietal: Villa Sarchi
Roast Date: 22/02/22
Flavour Notes: Tropical Fruits, White Wine, Boozy
Price Per Serving: £12

This coffee is from arguably the top roastery in the business….Proud Mary, Melbourne, Australia. Mat was lucky enough to have a tour of the roastery a few weeks back when he was visiting home and picked up a few bags of this awesome coffee.The coffee… “Hot Date” is a Natural process Costa Rican from Finca Licho.
Natural coffees from Costa Rica are famous for their super funky and fermenty characteristics. This coffee is much cleaner than you would usually expect with tonnes of sweet tropical fruit notes.

Coffee #5

Roaster: Rose Coffee Roasters, Zurich, Switzerland

Farm: Janson Family Estates - Los Alpes
Origin: Panama, Volcan
Process: Anaerobic Natural 
Varietal: Geisha
Roast Date: 06/05/22
Flavour Notes: Fruity, Floral, Complex 
Price Per Serving: £13

Roasted by the current World Brewers Cup champ, friend of Rosslyn and just a lovely bloke, Matt Winton. We were lucky enough to welcome Matt to London Wall earlier in the year where we held an event where he brewed his winning coffee and shared it with some lucky people. Since winning the WBrC Matt has now gone onto opening a roastery called “Rose” which he opened in Zurich, Switzerland with Frederic Brunner only a few weeks ago! This coffee is an Anaerobic Natural Gesha from Panama. For those who may not know, Gesha is a variety of coffee.. just as Pink Lady or Granny Smith are varieties of Apples, there are many varieties of coffee. The Gesha varietal is famous for it’s unique floral qualities (a lot of jasmine/bergamot vibes) and when produced well, they are some of the best coffees you can buy.Expect an amazingly clean yet funky and fruity coffee with tonnes of complexity.

 

Coffee #6

Roaster: A Matter of Concrete, Rotterdam, Netherlands

Farm: Adeel Hamid
Origin: Yemen
Process: Natural 
Varietal: Yemenia
Roast Date: 28/08/22
Flavour Notes: Fig, Peach, Blackberry
Price Per Serving: £11

A Matter of Concrete purchased this coffee in collaboration with Saints of Mokha, Leicester. Meaning they purchased the green coffee together and then roasted it separately under their own brand.

So what makes this coffee varietal so special??
Within the species of arabica, there exist dozens of varieties which fall under several groups termed mother populations.
The four known Mother Populations in Coffea arabica are: Ethiopian accessions, Typica Bourbon, SL-34, and SL-17.
On August 14th 2020, Qima Coffee announced the discovery of an entirely new mother population that was previously unknown to the coffee world. This mother population was called Yemenia.In this coffee you can expect delicate, sweet coffee with flavours of fig and cinnamon with a vibrant acidity

Coffee #7

Roaster: ONA, Canberra, Australia

Farm: Crater mountain
Origin: Australia, Queensland
Process: 50% Natural Dried Yeast
50% Natural lactobacillus bacteria
Varietal: Bourbon
Roast Date: 20/09/22
Flavour Notes: White Peach, Rooibos Tea, White Wine
Price Per Serving: £14

 

Australia has long been known for it’s great cafes and coffee culture. In terms of farming coffee, Australia has some regions closer to the Equator that Arabica grows. This coffee is traditionally very big in body and low in acidity.

This is Australia’s highest altitude coffee which is grown about 30 minutes drive from where Chris grew up 
The coffee has gone through some very experimental processing methods. 50% of the coffee is fermented in cherry with dried yeast (they use wine, champagne yeast for this). The other 50% is fermented in cherry with lactobacillus bacteria. This bacteria uses sugar and turns it into lactic acid and is the same bacteria used to make yogurt, wine, kombucha, kefir etc. This coffee has a rich body and a creamy mouthfeel and is fruity, funky and sweet. Soooooo good!